The Method

Rinse the rice well in a sieve and then add to a saucepan with 300ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions). Spread out on to a tray and allow to cool to prevent further cooking or use leftover rice, which this type of recipe is perfect for.

Break off the broccoli into florets and then using a small sharp knife, cut into small bite-sized florets. Trim the pak choi and cut into slices. Peel and thinly slice the garlic and ginger – you will need one tablespoon of ginger. Trim and thinly slice the mushrooms.

Heat a work or large frying pan over a medium heat. Add the peanuts and stir-fry for a few minutes until toasted. 

Put the wok back on the heat and add half of the oil, swirling up the sides, then tip in the broccoli and stir-fry for 5-6 minutes until tender. Tip on to a plate and set aside.

Add the rest of the oil to the wok and again swirl up the sides. Stir-fry the garlic, ginger and chilli flakes with the mushrooms for 1-2 minutes until sizzling and lightly golden, sprinkling over a teaspoon of water to help the vegetables steam cook. 

Tip the cooked rice into the wok and stir-fry for a few minutes until piping hot. Break the eggs into a bowl and lightly beat, then make a well in the centre of the heated rice and then tip in the eggs. Leave for 20 seconds or so until it starts to set then begin to gently break up with a wooden spoon and toss until evenly combined. Season with pepper.

Return the cooked broccoli to the wok with the pak choi and then sprinkle over the soy sauce, toss until evenly combined and season with pepper. Continue to cook until everything is piping hot. Divide among bowls and scatter over the peanuts to serve.